Winter Vegetable Vindaloo

Vegetable vindaloo is a traditional Indian dish, made with fragrant spices, tomatoes, and a variety of vegetables.  Vindaloo comes from a Portuguese dish of marinating meat in wine. It became incorporated into Indian culture, and changed from wine to  vinegar.  In this recipe I use traditional potatoes, carrots, and cauliflower, but you can experiment with the veggies you have on hand during the season you are in.  Since it’s winter, I am using root veggies, and hardy cauliflower.  In the summer, you could use zucchini, broccoli, peppers, eggplant, fresh tomatoes, and greens.  If you’re not serving this along side any other dish, I’d recommend adding in some chickpeas for protein.  This recipe was slightly adapted from Vegan Richa’s Indian Kitchen cookbook.  It’s a FABULOUS book, and her recipes are great.  I modify by reducing salt, cutting out oil, and swapping a few spices.

**I double, as I love left overs!! Two night dinners are my favorite! Serve this alongside with rice, a red lentil daal, and/or my chana masala for an Indian feast! I double all 3 of these recipes to last our family 2 nights, plus a couple of lunches.

**Spices-many of these spices can be found for less money at a local Indian market.  Links to a few ingredients will take you to Amazon. Keep ginger root in the freezer for long term storage. Place in a freezer safe ziploc, can be peeled and chopped frozen.

Ingredients:

Spice blend:

• 1/2 tsp cumin seed
• 3/4 tsp mustard seed
• 1 tsp sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don’t wish to purchase, then use regular)
• 1/2 tsp red pepper flakes

Vindaloo:

• 1 1/2 cups minced red onion
• 22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz. can + 1-15 oz can)
• 1 1/2 tbsp minced garlic
• 1 1/2 tbsp peeled, minced ginger
• 1/2 tsp ground cardamon
• 1/2 tsp turmeric
• 1 tsp paprika
• 4 tbsp apple cider vinegar
• 1/4 tsp fenugreek (Indian spice, found as whole seed)
• 2 cups of cauliflower, packed as florets
• 1 cup diced carrots
• 1 cup diced red potatoes
• 1/2 tsp salt
• 1/2 cup water
• Optional: add in some fresh greens like spinach, kale, swiss chard
• 1 cup fresh/frozen (thawed) peas
• juice of 1/2 a lemon
• fresh cilantro to serve

Instructions:

1. Place spice blend into a hot pan and heat until seeds begin to pop (be sure they don’t burn)
2. Remove spices and place into a spice grinder (coffee grinder, but if using, make sure it’s very clean or your spices will taste like coffee).
3. Heat a heavy bottom pot, once hot, add onion, garlic, and ginger plus 2-4 tbsp water so onions don’t stick.  Sauté until slightly golden.
4. Add ground spice blend, and remainder of vindaloo ingredients except peas, cilantro and lemon juice.  If needed, add a little more water.
5. Once vegetables have cooked, and become softened, about 20-30 mins, stir in optional greens until wilted, add in peas and lemon juice. Stir to mix.
6. Serve over rice, alongside fresh naan, daal, and or chana masala.

Nutritional Benefits:

• No added oils, fats
• No cholesterol
• High in fiber
• High in antioxidants
• Anti-inflammatory
• Plant-Based & gluten free

Winter Vegetable Vindaloo

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Vegetable vindaloo is a traditional Indian dish, made with fragrant spices, tomatoes, and a variety of vegetables. Plant-based, oil free, and gluten free Indian recipe.

Author: Garden Fresh Foodie adapted from Vegan Richa

Recipe type: Main

Cuisine: Indian

Serves: 4

Ingredients

Spice blend:

• ½ tsp cumin seed
• ¾ tsp mustard seed
• 1 tsp sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don't wish to purchase, then use regular)
• ½ tsp red pepper flakes

Vindaloo:

• 1½ cups minced red onion
• 22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz. can + 1-15 oz can)
• 1½ tbsp minced garlic
• 1½ tbsp peeled, minced ginger
• ½ tsp ground cardamon
• ½ tsp turmeric
• 1 tsp paprika
• 4 tbsp apple cider vinegar
• ¼ tsp fenugreek (Indian spice, found as whole seed)
• 2 cups of cauliflower, packed as florets
• 1 cup diced carrots
• 1 cup diced red potatoes
• ½ tsp salt
• ½ cup water
• Optional: add in some fresh greens like spinach, kale, swiss chard1 cup fresh/frozen (thawed) peas
• juice of ½ a lemon
• fresh cilantro to serve

Instructions

1. Place spice blend into a hot pan and heat until seeds begin to pop (be sure they don't burn)
2. Remove spices and place into a spice grinder (coffee grinder).
3. Heat a heavy bottom pot, once hot, add onion, garlic, and ginger plus 2-4 tbsp water so onions don't stick. Sauté until slightly golden.
4. Add ground spice blend, and remainder of vindaloo ingredients except peas, cilantro and lemon juice. If needed, add a little more water.
5. Once vegetables have cooked, and become softened, about 20-30 mins, stir in optional greens until wilted, add in peas and lemon juice. Stir to mix.
6. Serve over rice, alongside fresh naan, daal, and or chana masala.

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